God, I don't miss being on-call.
Anyways, I mash overnight (~12 hours) with the grain sitting. You'll be fine.
That's interesting. Any reason you do that? Is it something that you've found beneficial to the brew or just to split up the process so it doesn't take up a half a day?
It's a time-saver and I've found no ill-effects doing it this way for 4+ years. I heat up the water to about 175 or so, dump in the grains, stir, and cover the cooler. I live in Wi, so if it is cold, I bring the coolers in the house overnight; otherwise I let them sit in the garage (brewing area) overnight. I don't need to recirculate and I can start the sparge right away the next morning. Give it a try - works great for me.
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